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This low carb keto red velvet cake is a stunner! Layers of low carb red velvet cake with cream cheese frosting…what could be better?! I’m so excited to share it, because so many people got crazy excited for this sugar-free red velvet cake recipe when I announced it on my Facebook page. And here it is for you!
This keto red velvet cake recipe was based on my keto chocolate cake as a starting point, but red velvet is so much more than “just” a colored chocolate cake. Compared to chocolate cake, red velvet has a far milder cocoa flavor, lots more vanilla, and of course, the signature cream cheese frosting.
At only 3.4 grams net carbs per slice and a super moist texture, this is not only the best keto red velvet cake I’ve ever made, it’s the best I’ve had, period. The key is my Besti monk fruit sweetener that creates super soft, moist cakes.
How To Make Keto Red Velvet Cake
This red velvet cake low carb recipe is ready in less than an hour:
- Mix butter and Besti. In a large bowl, beat Besti with butter, until fluffy.
TIP: I used salted butter to reduce a step and ingredient of adding salt separately, but you can also use unsalted butter and add 1/2 teaspoon sea salt instead.
- Add wet ingredients. Beat in eggs, one at a time. Stir in vanilla, sour cream, almond milk, and vinegar to prevent splashing, then beat to incorporate. The batter will be very runny and a little frothy.
TIP: Make sure your eggs, sour cream, and almond milk are at room temperature. This will prevent the butter from solidifying.
- Add dry ingredients. Reduce mixer speed to low and beat in almond flour, 1/2 cup at a time. Beat in cocoa powder and baking soda.
TIP: The right batter consistency is thick, but not stiff. You will see trails from your mixer.
- Add coloring. Beat in your food coloring of choice, if using, until it reaches the desired color. (See the section on food coloring below for options and notes.)
- Bake. Divide cake between two pans and smooth top with a spatula. Bake for about 25 minutes, or until an inserted toothpick comes out clean. Cool completely, then run a knife along the sides and flip to release.
Frosting For Sugar-Free Red Velvet Cake
For frosting this easy keto red velvet cake, we’re using my sugar-free cream cheese frosting recipe!
Frosting tips:
- Most 2-tier cake recipes call for about 4 cups frosting, but I used a bit less – 3 1/2 cups total.
- It’s a good idea to have extra frosting just in case you have flaws you need to hide.
- If you want to decorate the top of the cake with frosting designs, double the amount of frosting.
Recommended tools for frosting:
- I recommend using an icing spatula to apply the cream cheese frosting for keto red velvet cake. The flat surface helps it spread evenly.
- Use a cake stand and rotate it as you frost the sides. This really speeds things up and also makes it easier to get even coverage.
How to frost the cake:
Here is how to apply the frosting, and how much for each area:
- Place the first layer of the cake on a cake stand and top with 3/4 cup frosting for the first layer.
- Place the second layer on top and spread 3/4 cup frosting on the top.
- Slather 1 1/2 cups frosting on the sides of the cake.
- Top with chopped pecans and/or berries, if desired.
Low Carb Red Velvet Cake FAQs
What is red velvet cake?
Red velvet is a rich, moist cake featuring a crimson red color, chocolate flavor, and cream cheese frosting.
Is red velvet just chocolate cake?
This is a common misconception, but no, red velvet is not just red chocolate cake.
So, what is the difference between chocolate cake and red velvet cake?
As I mentioned above, red velvet has:
- A milder cocoa flavor (with a few times less cocoa powder than chocolate cake would have)
- Alot more vanilla
- Cream cheese frosting instead of chocolate
Many red velvet recipes also add more oil than a chocolate cake would have, but since this keto red velvet cake recipe is made with almond flour, butter and sour cream, it’s already incredibly moist without adding oil.
Also unlike chocolate cake, traditional red velvet is made with buttermilk, but my combination of sour cream, almond milk and a little vinegar make a good keto substitute.
Why is red velvet cake red?
Red velvet cake was created in the 1800s, and originally, the reddish color came from a chemical reaction between compounds called anthocyanins in cocoa powder and an acid (buttermilk and vinegar). But during the Great Depression in the United States, a food coloring company made red velvet popular as a marketing ploy for their red food coloring – this is where the much brighter red versions we know today came from. [*]
How To Make Red Velvet Cake With Natural Food Coloring
Will my red velvet cake be red if I don’t use food coloring?
Your keto red velvet cake may still have a mild red hue if your cocoa powder is not Dutch processed. Most cocoa powders are Dutch processed these days, including the cocoa powder I used. Dutch processing prevents the color change of the anthocyanins in cocoa powder [*].
Of course, no one says your red velvet cake has to be red – it will still taste the same, colored or not. But if you like the red color and your cocoa is Dutch processed, use food coloring.
Can I make sugar-free red velvet cake red without artificial colors?
Yes! Artificial colors are not required – you can still make keto red velvet cake with natural food coloring.
I’ve opted to use a natural red beet powder coloring. The color isn’t super bright (actually a bit less bright than these pictures), but it gives it a reddish hue and I love that it’s all natural.
However, you’ll want to keep these tips in mind…
Things to know about using natural food coloring:
- Some of the color will bake away. Beet root powder creates a red hue, but know that this will happen, so your cake will be less bright than the batter.
- Don’t add too much beet root powder – it will add unwanted flavor to your cake if you add too much.
- Don’t use natural food coloring if you want a super bright red cake. Natural food coloring is a good compromise, but it will not produce a super bright color without affecting flavor. If you want a super bright red cake and are willing to compromise by adding artificial coloring, that’s your decision to make. 🙂
- Gel food coloring like this will create the brightest hue if that is what you are after. The trade-off is it’s not natural.
Keto Red Velvet Cake Substitution Questions
Can I use a different sweetener?
Yes, you can, but results will vary.
For the moistest, best sugar-free red velvet cake, use either monk fruit allulose blend or plain allulose (you’d need 2 cups of this instead of 1.5). Other sweeteners, such as erythritol or monk fruit with erythritol, might still work, but the cake will be less moist. My keto sweeteners guide has a conversion calculator if you’re using something else.
Can I use coconut flour?
No, sorry, I don’t recommend coconut flour for this recipe. If you are nut-free, sunflower seed meal might work, but it might turn green in color.
Can I make it dairy-free?
Possibly, but I have not tried it. Check my keto chocolate cake post for substitution options for the sour cream and butter. And, you’d have to find a different frosting recipe.
Sugar-Free Red Velvet Cake Storage Instructions
Can you make low carb almond flour red velvet cake ahead of time?
Absolutely! Just follow the storage instructions below.
How to store this cake
Whether you have leftovers or are making it in advance, store this gluten free low carb red velvet cake in an airtight container in the refrigerator for 3-5 days.
Can you freeze keto red velvet cake?
Yes, you can freeze this sugar-free red velvet cake either sliced or whole – it’s up to you.
Either way, place the cake into the freezer on a parchment paper lined pan or platter, uncovered, for a few hours. Once it’s solid, take it out and wrap tightly in plastic wrap, followed by foil.
(These instructions are for a frosted cake. It’s even better if you can freeze it unfrosted – same instructions as my low carb chocolate cake here.)
Store in a freezer bag or container for 3-4 months.
How to thaw red velvet cake
Thaw in the fridge overnight, or at least 8 hours. Room temperature is fine in a pinch.
Unwrap the cake to thaw if you had frosting on it, but if you froze it without, let it thaw while still wrapped.
More Low Carb Keto Cake Recipes
If you like this low carb red velvet cake recipe, you might also like some of these other low carb keto dessert and cake recipes:
- Best Keto Chocolate Cake – No explanation needed – two layers of chocolate cake with smooth and creamy frosting.
- Sugar-Free Carrot Cake – Features the same sweet cream cheese frosting, but between layers of rich, spiced cake.
- Keto Tres Leches Cake – If you like moist cakes like red velvet, you’re going to love tres leches, too.
- Strawberry Shortcake In A Jar – This one screams summer and it can double as a prep-ahead low carb breakfast, too!
- Keto Chocolate Cupcakes – Birthdays, celebrations, or just dessert at home, cupcakes are always a hit.
- Keto French Almond Cake – Slightly sweet, this one can work for breakfast or dessert.
- Keto Tiramisu – The classic Italian dessert that let’s you have your coffee and cake together!
Tools To Make Keto Red Velvet Cake
Tap the links below to see the items used to make this recipe.
- Red Beet Powder – My favorite natural food coloring.
- Icing Spatula – If you want the best sugar free red velvet cake recipe with super even frosting, this little tool helps a lot.
- Cake Stand – Not only is a cake stand a gorgeous way to show off your cake, but it also makes it really easy for frosting, too!
Keto Red Velvet Cake Recipe
Keto Red Velvet Cake Recipe
This keto red velvet cake recipe is so moist and rich, you won't believe it has 3.4g net carbs per slice! Sugar-free low carb red velvet cake is naturally colored and ready in an hour.
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Keto Red Velvet Cake:
Cream Cheese Frosting:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
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In a large bowl, beat together Besti and butter, until fluffy.
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Beat in the eggs, one at a time. Stir in the vanilla, sour cream, almond milk, and vinegar first to prevent splashing, then beat to incorporate.
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Reduce mixer speed to low and beat in the almond flour, 1/2 cup (56 g) at a time. Beat in cocoa powder and baking soda, until the batter is smooth. Beat in the beet root powder, if using, one teaspoon at a time to reach our desired color.
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Divide dough among the 2 pans, and smooth the top with a spatula. Bake for about 25 minutes, until an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
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Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (255 g) frosting. Place the second layer on top and frost the top with another 3/4 cup frosting (255 g). Finally, frost the sides with 1 1/2 cups (510 g) frosting. If desired, top with chopped pecans.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too - I'd love to see it!
Recipe Notes
Serving size: 1 slice, or 1/24 cake
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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78 Comments
Laura Palmintier
0Is this red velvet cake gluten free?
Wholesome Yum D
0Hi Laura, Yes, this recipe is gluten free.
Valeriya
0Awful recipe! What a waste of products and time. How could you suggest to add almond milk to the mixture? This is ridiculous. Total disappointment
Wholesome Yum D
0Hi Valeriya, Sorry to hear this recipe didn’t work out for you. Could you explain to me the issues you had so I could help you troubleshoot? Almond milk is very common in keto baking.
Gabriela
0I bake it for my son’s birthday, it is the best keto red velvet recipe I have ever try, everyone loves it! Even without frosting taste amazing.
Barbara
0would there be any adjustments or problems with a resulting cake, (other than baking time) if this was made in a 9×11 or 9×13 pan? I bought your EASY KETO cookbook and really enjoy it..
Wholesome Yum D
0Hi Barbara, You could make this recipe in a 9×13 baking dish.
Patty Boyes
0Does this cake need to be refrigerated?
Wholesome Yum D
0Hi Patty, Yes, it does.
Linda Kolakoski
0Can I use half and half if I don’t have Almond milk?
Wholesome Yum D
0Hi Linda, Yes, you could do that, but it will change the calorie count of the recipe.
Fakhira
0Hi, this looks fantastic! I live in the UK so what would you recommend I use instead of the Besti Monk Fruit Allulose Blend? Thanks 🙂
Maya | Wholesome Yum
0Hi Fakhira, Besti makes the moistest result with the best texture, but it’s not available in the UK yet — you can sign up here to be notified when it’s available in your country. In the meantime, check the keto sweeteners guide for alternatives.
Lauren wilson
0Hi there, 1st off LOVE YOUR RECIPES!! I am a good cook but it seems like most low carb recipes I find are incomplete or very hard to follow. Yours are NOT this way. Anyone could follow your recipes easily!! So GREAT JOB!! My husband is a sweet eater so this red velvet is making his life very happy! He could not stick to low carb without it!! Only issue I have is when I cook these (which I have prob made 20 so far) they are BEAUTIFUL coming out of the oven but as they cool the centers fall terribly. Am I doing something wrong? The edges stay up but the middle falls to almost 1/2 the height. I have tried a variety of ways to cool, ingredients at different Temps, all to the same result. Obviously it does not effect the flavor just makes frosting more difficult. Thank you and have a great day!!
Lauren wilson
0Ps. Baking powder is brand new. 🙂 idk if that helps? Or maybe this is just part of the low carb?
Wholesome Yum D
0Hi Lauren, Thank you for the support! There are several reasons that cakes sink in the middle… Make sure to cook your layers in the center of the oven next to each other. Also, this recipe calls for baking soda not baking powder which also might be your issue.
Aubri
0Wow! I cannot believe this is keto. Simply amazing. Thanks for the keeper!
Sarah
0Can I freeze the cakes?
Wholesome Yum D
0Hi Sarah, Yes, you can freeze the red velvet cake either sliced or whole.
Sue
0This cake was surprisingly moist and delicious! I feel like the icing isn’t enough and had to make more. Otherwise, it’s really delicious
M A Edwards
0Hi! =) Can this recipe be used to make cupcakes? Thank you for making these delicious recipes! I have made a few of them, and me & my family loves them.
Wholesome Yum D
0Hi, Yes, this could be made as cupcakes.
Melissa
0OMG, my husband made this twice now. Once with red food coloring before we got the beet root powder. Absolutely loved both. And couldn’t taste the beet root powder in the second one. I could eat this everyday. Thank you.
Tantry
0Hello maya,
If i wanna make this for normal version with sugar, not keto, how many cup of sugar that i need (but the result is not too sweet)?thank you
Wholesome Yum M
0Hi Tantry, I have a great sweetener calculator to help you determine how much sugar you need.
My Geisha Clarkson
0Can this be made into cupcakes and if so how many will this recipe make.
Wholesome Yum M
0Hi Geisha Clarkson, If you would like to make cupcakes, try reducing the baking soda and vinegar by half. That should prevent the cupcakes from sinking in the oven.
Essie
0The taste of the cake was quite good but like many others, it sunk pretty early on in the baking process.
Wholesome Yum M
0Hi Essie, Most readers who had issues with sinking created cupcakes instead of a full-sized cake. You may want to check the expiration date on your baking soda, it may be out of date.
Timothy Stamschror
0The best cake ever. First time baking a diabetic cake of sorts and I swear you thought it was store bought or from a fancy bakery. My girlfriend was recently diagnosed a type 2 diabetic and this recipe will make her all giddy even by shear mention! By which is on today’s honey-do list. I am sooooo happy I found Wholesome Yum, so is my girlfriend! Seriously, you have a answer to every craving!
Linda
0I was so excited to find this recipe. I always do red velvet for my kids birthdays who are now grown. My son has been doing keto and wanted keto red velvet. All was good until baking. I had to keep extending baking time because it wasn’t rising. In fact the middle is only about 1/2 inch high. I will trim the edges to pad the middle but I’m wondering what happened. I used regular red food coloring could that have done something?
Wholesome Yum M
0Hi Linda, It sounds like the leavener is the issue here. Either an incorrect amount was used, or the baking soda could be expired.
Amy
0I made this and its delicious. however, my problem is it is a a little too sweet.
I use lakanto classic. maybe I will try to use less sweetener.
Also I put it in the fridge because its a big cake and I don’t dare to let anyone try it (I live alone) because it is very
gritty because of the sweetener. how to make it less gritty … can anyone help me?
Wholesome Yum M
0Hi Amy, I am sorry your cake turned out gritty. It has to do with the sweetener you used. The recipe calls for an allulose-based sweetener, because it dissolves best, makes moist baked goods, and does not create a gritty texture. Besti Monk Fruit Allulose Blend is the sweetener you need for this recipe – just follow the link to get it and you’ll have a much better texture. Best wishes!
Jayne K
0I baked them in mini bundt pans and it turned out moist, but way too sweet.
Kate
0I baked this and followed every step. I’ve made many keto cakes but this was very dry. It was good but not great. Didn’t have the red velvet taste but we finish it. Thanks.
Jess
0I’m excited to try this recipe but am unable to purchase the crystallized allulose, will the powdered version work? – I’m sorry I misspoke, I was unable to purchase the Monk Fruit Crystallized.
Wholesome Yum M
0Hi Jess, Yes the powdered version will still work. The texture will be slightly different. Use the same amount as written in the recipe.
Leslie B
0Does the net carbs include the icing? Also for the icing recipe it’s for 6 servings, how much would you need for this recipe?
Wholesome Yum M
0Hi Leslie, Yes the nutrition includes the frosting. Change the servings on the frosting to 30 and it will make 3.5 cups.
Christal
0I think by “they” she means the two layers, because mine was definitely not ready at 25 min. They were like jello, so I’ve added another 20 min. Could it be cause I used swerve?
Wholesome Yum M
0Hi Christal, The sweetener should not affect the bake time. Did you make 1 or 2 layers for your cake? If you are making a single layer cake, then the bake time would likely need to increase.
Leslie B
0How many servings for 2, 8 inch pans
Wholesome Yum M
0Hi Leslie, Change the servings in the recipe card to 18 and the recipe should fit your 8″ cake pans.
Jessica
0In the cake recipe it says I need to make 3 1/2 cups of Keto Cream Cheese Frosting. When I tap on the recipe it says that it will make 6 servings, is that enough to for the cake?? So what I’m saying is: is 3 1/2 cups of keto cream cheese frosting equal to 6 servings? Thanks.
Wholesome Yum M
0Hi Jessica, Change the servings in the cream cheese frosting recipe card to 30 and you will get the measurement you need to 3.5 cups. Enjoy!
Jessica
0How much swerve should I substitute in this cake, respectively? Thanks so much!
Wholesome Yum M
0Hi Jessica, You can use the same amount as written in the recipe. I have a handy sweetener conversion calculator to help you determine how much sweetener to use in recipes: Keto Sweetener Conversion Calculator.
Michele
0How do you get 24 servings out of a 9” cake? The most I can slice is 12 and those are very very thin slices.
Wholesome Yum M
0Hi Michelle, It is possible! Clean your knife under warm water between each slice and your cake slices will come out nice and clean.
Ariane
0WOW!! This cake is amazing! I made this for my husband’s birthday!! It is absolutely mouthwatering and I am making it again this weekend. This is literally the best Keto desert I have ever made. Easy to follow directions.
Leah
0Smells so delicious! Made it according to directions, but they sunk in the middle. I added some bake time, but didn’t want to go much longer for fear of burning the bottoms. I’ll just use the indentation as a frosting holder.
Maya | Wholesome Yum
0Hi Leah, You referred to the cake as “they” – did you make cupcakes? A couple of readers that tried to make it into cupcakes reported sinking issues, so the recipe likely needs modifications to work in that form. You can read my responses to their other comments for more info. One of the things I’d recommend is reducing the baking soda and vinegar if making cupcakes. The cake definitely does not sink if it’s baked as a whole cake and not under-baked, so hope you get the chance to try it that way.
Stefano
0Hi Maya if I use two 8 inch round backing pans do I have to adjust ingredients and cooking time?
Wholesome Yum M
0Hi Stefano, You have two options here. You can either keep the amounts the same and divide your cake batter between 3 cake pan layers, or change the recipe serving size to 16 which will accommodate the change in pan size. I hope this helps!
Emma
0Oh my goodness me!! I made this cake for my birthday at the beginning of June and I had to come back here to leave a comment. It was incredible!! Genuinely better than a regular store bought cake and the nicest cake I’ve ever made, keto or otherwise. My family agreed and they’re never usually keen on keto baking! It was really moist and indulgent, and my husband honestly couldn’t tell the difference. He kept asking if it was ‘really keto’. We kept going back for a slice for days afterwards and I didn’t feel like I’d missed out at all on my birthday. Amazing to be able to have proper cake and not feel the horrible sugar rush after eating it! Looking at the recipe today I’m really tempted to make it again already. Thank you for such an amazing recipe! Emma xx
Lada
0Hi Maya
I would like to make smaller cake to fit 6 inch round springform. Could you tell me how much I need to diminish the amount of ingridients?
Thank you in advance
Wholesome Yum M
0Hi Lada, If you change the serving size to 16 it will give you the correct amount to make 2 6″ cake rounds. If you would like to make a single 6″ round, you can change the serving size to 8. I hope this helps!
Francis
0I was wondering if I can leave the vinegar out and add baking powder instead of baking soda. I felt like the baking soda gave it a bit of a metallic taste. The cake turned out great and very moist. I just did not like the metallic taste.
Wholesome Yum M
0Hi Francis, Baking soda and vinegar is the traditional way to make red velvet cake, but I think baking powder would probably work too. I haven’t tested the recipe with baking powder, so please let us know how it turns out if you decide to try it.
Brandi
0I’m curious if this will work for 3 layers? Or will the layers be too thin?
Wholesome Yum M
0Hi Brandi, It would be too thin to make a 3 layer 9″ cake round. You can do this with a 6″ round to make 4 layers. I hope this helps!
Jan Hobson
0Hi Again Maya,
Yesterday I asked a question before I make the Red Velvet Cake. Today I’m reporting on what happened when I made it. Two things:
1) I chose to make cupcakes instead of the loaf pans. It made 18, and probably should have made 19 (mine were overflowing!
2) I had the exact same experience as Jennifer Benson. “They ALL fell – like sunken in.”
I am living overseas, so could not get your Besti Monk Fruit Allulose Blend. In fact, I could not get any sort of Allulose at all. So I used 1 cup of Lakanto granulated sweetener, and 1/2 cup of erythritol.
I had already read Jennifer’s post and your reply, so I was very careful to make sure my ingredients were room temperature, etc. And I baked them right away. Seems like the issue must be with the sweetner.
Though the outcome was a visual disaster, the cupcakes tasted great. Fortunately I was not making these for company. Family enjoyed them, so all was not lost. But I would like your help to improve this recipe. I think it has great potential!
Wholesome Yum M
0Hi Jan, The leavening may be the issue here. It’s not likely the sweetener. Because the chemical reaction is lifting small cupcakes instead of a large layer cake, it may actually be too much leavening used for baking cupcakes. Try reducing the amount of baking soda and vinegar by half, and that should help with the sinking issue. Also, be sure to do the toothpick test to make sure they are fully baked before pulling from the oven. Best wishes!
Jennifer Benson
0Because I was testing the recipe, I reduced it to 8 servings just to make a small batch and baked for 25min as at 15 and 20 minutes they were still VERY jiggly. But they were looking NORMAL at that point and then all of the sudden they FELL at the point when I went to take them out.
Wholesome Yum M
0Hi Jennifer, I don’t believe the food dye would have any effect on the recipe. The baking soda and vinegar combination is traditional in the use of red velvet cake; baking powder may work, but I haven’t tested it that way. There is a possibility that there is too much leavening in the recipe since you are using this chemical reaction to lift several small cupcakes instead of a large layer cake. Cutting the amount of baking soda and vinegar by half may help with baking smaller volumes – like cupcakes. Also, be sure to do the toothpick test to make sure your cupcakes are fully baked before pulling them. If they are underbaked, they can also collapse. I hope these suggestions are helpful to you. I wish you the very best!
Jan H
0Can I make this cake in a loaf pan and not put frosting in the middle? Would this recipe make 1 or 2 loaf pans? How long would you cook them?
Wholesome Yum M
0Hi Jan, I suspect you will probably need 2 loaf pans for the amount of cake batter from the recipe. Bake time will increase, but I don’t know exactly by how much. I would start checking for doneness around the 40-minute mark and then add more time as needed.
Jennifer
0Yes everything that needed to be at room temp was. I am a very experienced baker and this has never happened to me before. I baked it off right away. Could it have been the food dye? Could I use baking powder instead of the baking soda/vinegar (why that combo instead of baking powder)?. I am going to try it again with beet root powder but worried it will change the flavor?
Jennifer
0HELP!!! Ok so I have never had this happen before… i made it into cupcakes and they ALL fell – like sunken in, inversed cupcakes!! Was I supposed to use baking powder instead of baking soda or the food coloring I used (a natural one)….
This was a test recipe for saturday (my son’s bday) and now I am VERY concerned!! HELP!!!
Jennifer Benson
0I also just used Lakanto (blend of erythritol and monk fruit) since I don’t have the allulose blend.
Wholesome Yum M
0Hi Jennifer, I am sorry this recipe didn’t turn out as expected! I have two thoughts. 1. Were your cold ingredients brought to room temperature before using?
The temperature can make a big difference in the final outcome of your baked goods. 2. Did you bake these off right away? The chemical reaction between the baking soda and the vinegar happens quickly, and if you waited to bake them the reaction would end before baking which would change your final outcome.
Jenny Gonzalez
0How many cupcakes does this recipe make and for how long do I leave it in the oven?
Wholesome Yum M
0Hi Jenny, This recipe will make a dozen cupcakes. Bake time will be similar to what’s listed in the recipe card. I would start checking for doneness around the 20-minute mark.
Nancy
0Cake instructions call for almond milk but list of ingredients does not have it. How much almond milk goes in cake?
Maya | Wholesome Yum
0Hi Nancy, Good catch! It’s 1/2 cup almond milk – I updated the recipe card.
Wilhelmina
0Yay! You made my favorite cake into a keto option! It is SO good!
Sophie Heath
0This cake was delicious ! Can’t believe it’s Keto !!